Stuffed Pepper Soup

If you like stuffed peppers give this a try!

Prep time: 10 Minutes
Cook time: 1 hr 15 minutes
Servings: 4

1/4 c celery, chopped
1 c onion, chopped
1 clove garlic, minced
2 c chopped green pepper
olive oil, a drizzle
8 oz ground beef
1/4 c uncooked white rice
28 oz crushed tomatoes
1/2 c tomato juice
2 cups water
salt and pepper, to taste
1/2 T. dried parsley
1/4 t. cinnamon
Fresh parsley sprigs, for garnish

Heat a dutch oven or large saucepan while vegetables are being prepped.  Drizzle olive oil into preheated pan, and add celery, onion and green pepper and cook for about 8 or 9 minutes, until softened.  Add garlic, a pinch of salt and pepper, and continue cooking for another minute or two.


Add ground beef to vegetables, and cook until no longer pink. Stir in rice.

Add tomatoes, juice and water as well as some salt, pepper and dried parsley. Bring the pot to a boil then reduce to a simmer.  Allow to cook about 45 minutes, or until rice is softened.  Adjust liquid as needed. 

Just before serving add the cinnamon. Ladle into bowls.  For an extra fancy touch, garnish each bowl with a sprig of fresh parsley.

WW points per serving: approx 8 or 9